Pan-Broiled Steak.--If it is impossible to prepare the steak in a broiler, it may be pan-broiled. In fact, this is a very satisfactory way to cook any of the tender cuts. To carry out this method, place a heavy frying pan directly over the fire and allow it to become so hot that the fat will smoke when put into it. Grease the pan with a small piece of the beef fat, just enough to prevent the steak from sticking fast. Put the steak into the hot pan and turn it as soon as it is seared on the side that touches the pan. After it is seared on the other side, turn it again and continue to turn it frequently until it has broiled for about 15 minutes. When it is cooked sufficiently to serve, dot it with butter and season it with salt and pepper. Serve hot.

ROLLED STEAK, OR MOCK DUCK.--To have a delicious meat, it is not always necessary to secure the tender, expensive cuts, for excellent dishes can be prepared from the cheaper pieces. For instance, steaks cut from the entire round or thin cuts from the rump can be filled with a stuffing and then rolled to make rolled steak, or mock duck. This is an extremely appetizing dish and affords the housewife a chance to give her family a pleasing variety in the way of meat. The steak used for this purpose should first be broiled in the way explained in Art. 43. Then it should be filled with a stuffing made as follows:

STUFFING FOR ROLLED STEAK

1 qt. stale bread crumbs 1 c. stewed tomatoes 1 small onion 1 Tb. salt 2 Tb. butter 1/4 Tb. pepper 1 c. hot water

Mix all together. Pile on top of the broiled steak and roll the steak so that the edges lap over each other and the dressing is completely covered. Fasten together with skewers or tie by wrapping a cord around the roll. Strips of bacon or salt pork tied to the outside or fastened with small skewers improve the flavor of the meat. Place in a roasting pan and bake in a hot oven until the steak is thoroughly baked. This will require not less than 40 minutes. Cut into slices and serve hot.

SKIRT STEAK.--Lying inside the ribs and extending from the second or third rib to the breast bone is a thin strip of muscle known as a skirt steak. This is removed before the ribs are cut for roasts, and, as shown in Fig. 13, is slit through the center with a long, sharp knife to form a pocket into which stuffing can be put. As a skirt steak is not expensive and has excellent flavor, it is a very desirable piece of meat.

To prepare such a steak for the table, stuff it with the stuffing given for rolled steak in Art. 45, and then fasten the edges together with skewers. Bake in a hot oven until the steak is well done. Serve hot.

SWISS STEAK.--Another very appetizing dish that can be made from the cheaper steaks is Swiss steak. To be most satisfactory, the steak used for this purpose should be about an inch thick.

Pound as much dry flour as possible into both sides of the steak by means of a wooden potato masher. Then brown it on both sides in a hot frying pan with some of the beef fat. When it is thoroughly browned, pour a cup of hot water over it, cover the pan tight, and remove to the back of the stove. Have just enough water on the steak and apply just enough heat to keep it simmering very slowly for about 1/2 hour. As the meat cooks, the water will form a gravy by becoming thickened with the flour that has been pounded into the steak. Serve the steak with this gravy.